Executive Chef – Hotel de Luxe in Morocco (M/F)

Salary: depending on experience (opened to expat)

Languages : English + French and/or Arabic

Must have experience as an Executive Chef in a Luxury Hotel overseeing multiple F&B Outlets.

Luxury hotel with offering several International cuisine restaurants, bars, seminars, conferences and events spaces.

We are looking for an experienced Chef de Cuisine / Executive Chef to join a dynamic brigade for this property.

We are looking for a candidate who is passionate about contemporary, simple, high-end cuisine with seasonal products. You are a leader for your brigade, creative and innovative for the current outlets and for the future projects of the hotel.

We are looking for an Executive Chef who will be as comfortable with his brigade in the kitchen as in meetings with the General Manager to discuss budgets and projects.

MISSIONS

• Full culinary division management including recruitment, operations, administrative and financial management
• Organizes and coordinates work, controls execution for different outlets
• Responsible for the training of its staff (including hygiene, safety rules and HACCP standards)
• Creation of innovative carte and menus ; and collaboration with famous Chefs for one of the gastronomic restaurants and speciality outlet.
• Ensure the effective and controlled management of the culinary division incl. team leadership, orders, inventory management, supplier management, etc.
• Preparation of technical data sheets, updates and implementation.
• Ensures the proper use of equipment, workstations, and raw materials.
• Responsible for the cleanliness of kitchens, premises, equipment and cold rooms.
• Ensures the control of preparations and compliance with HACCP standards and other safety rules in the kitchen
• Culinary watch on products and techniques in order to always be at the forefront of innovation

PROFILE

• Minimum 5 years of experience in a position as Executive Chef
• Experience in Luxury Hotel and with management of several F&B outlets
• Must have an education in culinary arts or similar (Qualifications: CAP, BEP, BAC PRO)
• Excellent knowledge of techniques and raw materials
• Strong kitchen administrative management skills (team, order management, etc.)
• Must have all certifications to operate in the kitchen (HACCP standards, etc.)
• Strong communication and listening skills, excellent ability to speak, read and write
• Previous experience in a hotel group with several catering and event outlets.
• Dynamism, rigour, passion, creativity.